Cooking Show Replays

Episode 124 - Asian Fusion

Enjoy a delicious blend of different Asian cuisines with this episode's Asian Fusion feast! We began the show by preparing the most delicious and flavorful Pho Broth that cooked throughout the show until we finished it off with all of the traditional veggie fixings. Then, we whipped up a simple, creamy Instant Pot Soy Bean Curry that we will definitely be adding to our weekly rotation. After that, we made a bright, veggie-filled Indonesian Gado Gado accompanied by our Savory Tofu Bites. We even made tasty peanut-free Chestnut Gado Gado Sauce to pour on top. Try these recipes out as soon as you can!


Episode 123 - Comfort Food

We started the show with a satisfying Cornbread Pot Pie that will certainly blow your mind and leave you feeling nostalgic. Did we mention that it's easy too!? Then we jumped right into a hearty, veggie filled Pasta Bolognese. I loved this earthy sauce complete with carrots and celery, nutmeg too. We finished the show with a creamy and starchy Chipotle Corn Chowder, the perfect Summer soup. Get cozy and try these recipes out!

Episode 122 - Breakfast in Bed

Today was all about breakfast and brunch! We began the show with fluffy Tater Cakes drizzled with savory White Gravy, very reminiscent of biscuits and gravy! Then, we whipped up a super simple and perfectly sweet Mango Chia Seed Pudding followed by a Pizza Oatmeal Bake that is sure to knock your socks off. We ended the show with a satisfying Sunrise Skillet filled with starch and veggies! Try these recipes for lunch or dinner too...your secret is safe with us!

Episode 121 - 10 Minute Meals

These recipes will have you in and out of the kitchen FAST, so get ready for some amazing 10 Minute Meals!We started the show with Spaghetti-orzOs, our healthy twist on the Campbell's classic. Next, we whipped up a Caribbean Sweet Potato Bowl that Reebs made often when she first went WFPB. You'll love our brand new Better Butter Beans; we made them creamy by adding hummus. We finished the show with the perfect summertime meal, an Easy BBQ Wrap with homemade Ranch Dressing.

Episode 120 - It's Too Hot to Cook!

This episode will help you survive those Summer heat waves, because sometimes It's Too Hot to Cook! The first dish we made was a refreshing Smoothie Bowl followed by Reebs' very own Oh Fudge! Overnight Oats. Then we whipped up a starchy Blended Bean Soup, heated by Vitamix. Our Easy Tomato Cucumber Salad keeps so well...make a big batch! The show star was our delectable Hummus Pinwheels with Sun-Dried Tomato Pesto that all will surely love. Don't warm up your kitchen and your entire house, try these recipes instead.

Episode 119 - Street Food Favorites

Join us for Street Food Favorites and meals that are full of nostalgic flavors! The first recipe we prepared was Pizza Taquitos that are amazing dipped in our new, nut-free Cheese Sauce recipe. Next, we whipped up a flavorful Cauliflower Walnut Crumble that paired perfectly with Potato Nachos and Walking Tacos. We even showed how to make Onion Bhaji that is fluffy and full of Indian flavors. Lastly, we whipped up a fast and starchy Elote Salad with a creamy dressing. Kids and adults alike will love these recipes!

Episode 118 - Backyard BBQ

Get those grills and picnic tables ready for 5 recipes that were made for Summer! The first recipe was a Taco Pasta with a sauce that will blow your mind. Next, we made Grilled Cabbage & Cauliflower that we topped with a refreshing Chimichurri. We even showed how to make a tasty treat, Grilled Pineapple. Then, we prepared Dove's Cauliflower Salad that is so simple and unique. Lastly, we whipped up Teenie Weenies, the fun size version of carrot dogs that are packed with flavor. Sit, back, relax, and enjoy the show!

Episode 117 - Pasta Palooza

This episode if full of delicious and endless pastabilites! And they can all be prepared in 10-20 minutes! The first recipe we prepared was a veggie filled Dilly Orzo Salad. Next, we made a satiating Easy Hummus Pasta with artichokes that we topped with homemade Cashew Parmesan. Then, we made a Creamy Tomato Pasta with spinach followed by a fast and delicious Ranch Pasta. All of these recipes would be delicious on any grains or greens, so even if you aren't a pasta person try these winners out!

Episode 116 - Caribbean Flavors

Take a trip to the Caribbean with your taste buds during this episode! The first dish we made was an easy and delicious Pepper Pot Soup. Next, we prepared a Jerk Marinade and a perfectly sweet Pineapple Pico that we combined to make Jerk Tempeh Lettuce Cups. We also made a Jerk Dry Rub for Jerk Rubbed Grilled Eggplant, perfect for cookouts! The last recipe was hearty Grits and Greens that was jam-packed with flavor. Get creative with these recipes and try out different ways to use the marinade and dry rub!

Episode 115 - Soup & Salad

Wether you are a soup person or a salad person, this episode has something for you! Mix and match these recipes or enjoy them on their own. The first soup we whipped up was a flavorful Hungarian Mushroom Soup. Next, we prepared a vibrant Lemon Chickpea Orzo Soup followed by our Arizona White Bean Stew. Then we made two delicious salads: an Asian Napa Cabbage Salad and a unique Ribboned Zucchini Salad. I loved the crunch of both of these amazing salads. Hope you enjoy!

Episode 114 - Brunch

This episode is the perfect springtime Brunch that will impress you, your friends, and your family! Of course these recipes can be enjoyed anytime! The first recipe we made was Ruth's Eggplant Patties that are so good on their own, as a burger, with greens, and more! The next recipe we whipped up was a super low-prep and creamy Cheesy Hash Brown Casserole full of veggies. Finally, we used fresh basil to prepare a Sunflower Seed Tofu Pesto that is so versatile! We love it on a sandwich. Get creative with these tasty Brunch recipes!

Episode 113 - 10 Minute Meals

If you want fast and super easy recipes with little to no prep and clean up, then these 10 Minute Meals are perfect for you! Get ready for some new weekday staple meals! We began this episode by making Simple Chickpea Bruschetta that takes less than 10 minutes and is so versatile. The next recipe we prepared was a tasty, veggie packed Stir-Fried Rice with homemade Teriyaki Sauce. Then, we tried a freezer bag attempt at one of my favorite fresh produce meals. Last but not least, we made Veggie Fajitas that are even better on tacos with our new Ineeda Fajita Sauce! Enjoy the show!